Now I know there are alot of us that are on CDS overload but I have been working on this recipe for around 5 months now and it's finally ready.
Not your typical apple pie. I'm going for the one that has a almost crunchy crumbly crust. Almost an apple crisp but not quite.
Here's the recipe
• INW Anton Apple 2.5%
• TFA Brown Sugar 1%
• CAP Cinnamon Danish Swirl .25%
• FA Cookie 1.25%
• FA Fuji 2.5%
•FA Liquid Amber .5%
•FLV Rich Cinnamon 1 drop per 15ml
• CAP Sugar Cookie 4%
After trying to create this recipe with all components at the same time and coming up with a unsuccessful semi mess, I decided to work on the pie filling first, then add the crust later.
The filling The two apples combine to make a nice sweet and tart apple flavor. Combined with 1 drop the FLV Rich Cinnamon per 15ml, liquid amber and brown sugar you have what I have found to be a really nice pie filling with just the right amount of cinnamon.
I know alot of people get a green apple flavor from Anton Apple but I get a nice sweet fleshy red apple flavor from it. That paired with the FA Fuji form a very nice apple base from which I worked from.
The crust Now I wasn't going for your typical buttery flaky crust you find in most apple pies. Growing up my mom made a Dutch Apple pie where you make a crumble crust using butter, flour, cinnamon, and sugar to make a crumble. You pat part of the crumble into the pie pan to form a crust, add the pie filling, the top with the rest of the crumble.
I used FA Cookie and CAP Sugar Cookie to form the main crust profile and the CDS to give it the obvious cinnamon notes and also stole the bakery flavor I get from CDS to round out the crust.
The FA Cookie brought the drier cookie aspect that this crust needed. The CAP Sugar Cookie brought the softer buttery aspect to it. In this ratio I think it works well.
The overall cinnamon note is what gave me the most issues when creating this recipe. Both cinnamons are in my opinion very strong and originally overtook the entire flavor profile. After several renditions in which I gradually brought them down I think I have come up with a well rounded apple pie flavor.
What have you found to be the good steep time for this
It's pretty decent after 2 days but hits it stride after a week and it's even better after 10 days when the crust comes though more
> the top with the rest of the crumble.
Did she use the "crumble" to make ribbons on the cake or as a crumble (to me that's a different flavour/cake)?
Interesting nevertheless :-) ("we"/dutch like to serve the best "apple pie")
Couldnt wait any longer to try the juice.
Coil: twisted 26g clapton with 38g 3.5inner 8 wraps daul coil Mod: wotofo troll v2 25mm on rx200s 155 watts .24ohm
Very good one of the best apple pies ive had. Perfect mixture of apple and cinnamon. The crust taste is really what makes this juice. Good dense flavor. Not too dry.
Very good job with the recipe
Holy crap thank you for the kind words! That cinnamon/apple combo was by far the hardest part to nail down. Kept going down in smaller increments until finally saying f it a repeatedly halving the amount of cinnamon until I thought it was right. Really love the fuji/anton combo